THE DUCHESS CAFÉ AND GELATERIA From Retail Outlet to Revenue Generator A creative conversion turns a former retail space into a profitable café and gelateria. By Lisa White | Photos courtesy of Botelho Wood Architect W orking on an island may come with a bit of glamour, but it also brings some logistical challenges. Such was the case with the transformation of a retail space at the Hamilton Princess resort in Bermuda. The main objective was to turn the space into a high-end quick-coffee service concept, which would supplement the only other foodservice outlet in the lobby area — a sit-down, buffet-style breakfast eatery. The designated space for the new concept, named The Duchess Café and Gelateria, had no built-in foodservice infrastructure, as the hotel was built in the late 1800s. Adding to the challenge was the project’s requirement of sourcing local equipment manufac-turers. In other words, Ricca Design Studios’ principal Ryan Mikita had his work cut out for him. The goal of the project was to create another option for foodservice sales revenue with a grab-and-go concept that was more convenient for guests seeking food or drinks on the run. “Prior to the café, guests had to [go a farther distance] to the buffet res-taurant. There was no way to grab a quick coffee or snack,” Mikita says. Mikita partnered with Botelho Wood Architects in Bermuda on the concept’s design and layout. “We were literally working with a UJGNNVJCVJCFIGPGTKEƃQQT tile, a simple white ceiling and a tight space overall,” says Jason Mackertich, part-ner and architect at Botelho Wood Architects. Mikita and Mackertich, along with the resort’s general manager, and the head of food and beverage, spent a day in the winter of 2019 touring the foodser-vice facilities. This led to a number of design meet-ings, followed by two hours working on a schematic with the F&B director. “I left the island with the café design agreement, which made it easy to go into full documentation,” Mikita says. “I had immediate buy-in from Hamilton Princess’s food and beverage team.” Mini BOH This foodservice design encompassed the front and back café counters as well as the back of the house. The café occupies 1,100 square feet, with the back of the house only compris-ing about 320 square feet. (WNƂNNKPIRTQITCOOKPI demands wasn’t easy, as the Hamilton Princess food and beverage manager had high expectations for the small-footprint concept. As a result, every inch of the front and back counter, undercounter space and back-of-the-house space is designed with function in mind. “Because it’s a very small space, we were limited in where we could The designated space for the new concept, named The Duchess Café and Gelateria, had no built-in foodservice infrastructure, as the hotel was built in the late 1800s. 20 FCSI PROJECT SHOWCASE 2021